With a mere 4 ingredients (dark chocolate, coconut milk, xylitol and coconut oil) this low glycemic chocolate pudding is the perfect gluten free treat for Valentine’s Day. I’m trying to keep my recipes as delicious and simple as possible and this dessert fits that bill. I hope you all enjoy it as much as my family did.
If you find yourself averse to using xylitol (and please don’t feed it to your dogs!) then feel free to experiment with this recipe and try using alternative sweeteners. Just be sure to leave a comment letting us know what you used and how it worked out.
Easy Chocolate Pudding
Ingredients
- ½ cup chocolate chips
- 1 13.5 ounce can full fat coconut milk
- ¼ cup xylitol
- 1 tablespoon coconut oil
Instructions
- Place chocolate chips in a food processor and pulse until coarsely chopped
- In a medium pot, heat coconut milk, xylitol and coconut oil to a simmer
- Pour coconut milk mixture into the food processor
- Process until smooth
- Pour into ½ cup mason jars and refrigerate overnight
- Serve
I cannot take credit for the method in this recipe. Recently, I was going through a stack of gluten free magazines. I found a nice recipe for a Gluten-Free, Dairy-Free Chocolate Raspberry Pie in Living Without and decided to experiment with it. The result? This Easy Chocolate Pudding recipe. Sometimes my tinkering takes me in unexpected directions. I set out to make pie and end up with pudding –that is the fun of the process.
When I was a little girl, my mom and dad used to pack canned Del Monte chocolate pudding in my lunch. I loved it. This brings back those school lunch memories without all of the sugar and processed chemicals.
Finally, I want to thank Chocolate Covered Katie for inspiring the photo in this post. Very little of what we do is original.
Happy gluten free, dairy free Valentine’s Day.
Mia says
Thank you Elana for a wonderful simple recipe. I just made it. It was way to sweet for my taste using 1/4 cup of xylitol. I then added another can of coconut milk, a Tbs of coconut oil, and a tsp and a half of unsweetened cacao powder. And it tastes great!
Mia says
After sitting in the fridge over night it didn’t set. It has the consistency of melted ice cream rather than pudding. The flavor is quite yummy though.
Sandy says
I wonder if this would work with unsweetened chocolate squares or cocoa powder. Chocolate chips have sugar, which I would like to avoid.
Katie says
I made it with 1/2 cup cacao powder and sweetened with stevia and a squirt or 2 of agave. It was AMAZING.
Tammy says
I used baking chocolate because I’m on a totally no-sugar diet. I added 7 drops of stevia to make up for the sugar in the chocolate chips.
denise says
I recently tried CCK’s Chocolate Brownie Batter and tweaked it for my taste buds. I added chia seed, let it set up, and processed it again and added some coffee because it needed more liquid and I thought, “why not?”. Putting it in the Vitamix makes it super smooth. The coffee gave it a little extra something that was yummy.
Point? I have been following a bit more of a Paleo diet and by introducing beans, which the ‘brownie batter’ recipe called for, I’ve found they aren’t working for my body as a substitute for other ingredients. I’m glad to have this recipe as an alternative. I’ll make it as-is and then make a separate batch and play with it by adding added chia, coffee and coconut sugar to see what the difference might be.
I’m to bring dessert for Saturday dinner at a friend’s…I hadn’t decided what to bring…until now. Thanks Elana!
selfrunning says
Love the short mason jar presentation….now where do i get some like
these? This recipe needed for us a thickner for the ‘pudding’ effect.
I used the cornstarch, but then later decided perhaps a vegan plant
gelatin would have worked. Anyone have ideas out there?
Jeana says
We buy all of our jars at ACES hardware store or Wal-Mart.
Sheila says
chia seed mixed 1:4 ratio with water makes an excellent thickener – very gelatinous after sitting for 10-15 minutes plus very high in omega 3, calcium & protein :)
Netty says
PERFECT! I just got Popsicle molds yesterday and was craving pudding pops but didn’t know how to make them without using a box mix… now I’m set! :) YUM!
MANDA says
i love using xylitol. it has better flavor (to me) than erythritol but is not as hard on the tummy as maltitol. eaten in normal quantities it causes me no digestive issues. i find that i do not like xylitol when baked with chocolate. (brownies, cake, etc)???? no idea why. however, i love it in a ‘no bake’ or in a baked-cold dessert such as cheesecake. it can have a ‘cooling effect’ on the tongue, so putting it in a cold dessert hides that completely. thank you for using this sweetener!!!! xylitol, erythritol and palm sugar have been my 3 lifesavers since starting this low carb journey;)))!!!!!! palm sugar is a once in a while treat for me, so having recipes that use the xylitol is perfect!!!
Jeanne E says
Does the xylitol thicken this pudding or just sweeten? I am allergic to artificial sweeteners but can substitute sugar.
Ashley says
I used blonde coconut sugar, and it has a wonderful texture and taste. I would recommend either blonde or brown. The brown would give a deeper flavor I think.
Angelfeathers says
Ashley, how much coconut sugar did you use, please? The same 1/4 cup?
Angelfeathers says
Okay, I tried it with coconut sugar, using the same amount, and it was absolutely gorgeous. Hubby didn’t like it (he’s not a fan of coconut) but my 6 year old son did and it’s great to have found such a healthy, easy alternative to our normal Angel Delight. That’s always been my favourite blancmange-type pudding until now, but I think this has passed it! :-)
Nan C says
I wasn’t aware of the fact that xylitol is corn-based. I was going to suggest erythritol, also an alcohol sugar (don’t know its source). Erythritol doesn’t cause bloating or bowel effects. Its grains are hard to dissolve, so I make it into powder in small batches in my blender. The flavor is the most like sugar that I’ve tasted, of artificial sweeteners.
Sandy says
Xylitol is NOT corn based.
Sandy
PB says
Xylitol can indeed be sourced from corn husks (among other fibrous plant materials). Since corn is so cheap it is quite common.
Heather says
I love the photo. I didn’t have any xyletol. I think I spelled that wrong. I used a mixture of stevia and sugar and used too much I think. It’s very liquidy… not solid. Is it supposed to be? I’m not sure I did this one right…
Sara Jane says
Mmm, I can’t wait to try this! Thank you for a dairy free, gluten free, egg free recipe…and so simple.